This recipe for homemade ham sausage with jalapeño pepper is very tasty. The jalapeño pepper is usually quite tasty and not very hot, so it is well accepted by all palates. Commercial sausages generally have between 20% and 30% of their total weight in fat, so this is a very lean recipe. If you prefer “wetter” sausages, add more fat. Continue reading linguiça caseira de pernil com pimenta jalapenho
Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat. Continue reading Receita de Linguiça de pernil com queijo caseira
My first artisanal bacon It was quite simple, I used the most basic recipe possible, both in terms of ingredients and process. It was good, but with a mild, delicate flavor, a little far from the intensity of the bacon we are used to these days. This time I made the bacon using natural smoke flavoring and some additional ingredients to give it a more intense flavor. Continue reading Bacon caseiro com aroma de defumação
This is the basic formulation of a simple salami, embedded in a 50 gauge wrapper/casing. The seasonings can vary according to the desired flavor. The most common seasonings we recommend are black pepper, a little red wine, nutmeg, garlic and cloves. Continue reading Salame Artesanal Maturação Rápida
It is a light sausage because for this suggested proportion it is unnecessary to add pieces of extra fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Linguicinha de frango fininha artesanal
It is extremely simple and rewarding to produce bacon by hand, it can be made both at home and in a professional kitchen or small refrigerator. The big advantage is the possibility of changing the seasonings, curing time, amount of salt and smoking or cooking. As bacon is an important ingredient in many dishes, changing its flavor can make a big difference in the final result of a preparation. Continue reading Bacon artesanal
Loin capicola or lonzino is a product made from pork loin, with or without a layer of fat, generally fermented, dried and cured at controlled temperature and humidity. It is important to highlight that there are several ways to produce capicola and there is no single correct way, but it is very important to follow the basic principles that guarantee a final product without serious defects or high risks of contamination. Remember that it is raw meat that has been kept exposed to air for months, without harsh chemical treatment or extreme temperatures. Continue reading Copa lombo artesanal
Firstly, the wood must be dry, rigid/dense, without bark and not contain resin or other chemicals such as varnish. Burning the resin and chemicals used to treat wood can generate components that are dangerous to health. Continue reading Quais madeiras usar para defumar alimentos
Manufacturing Manual – BRC Ingredients.
Recipes and procedures for the production of sausages and other charcuterie products.
Copa or Coppa is an abbreviation of the Italian Capocollo, which in turn comes from the Latin “caput collum” and means neck, as pork neck meat is traditionally used to make this charcuterie delicacy.
I recommend reading the last recipe, which is the COLLAGEN FILM COPPA.
English 
Português do Brasil